Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Walnut Cookies 3.4 (65) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 14, 2020 Print Rate It Share Share Tweet Pin Email Yield: 25 sandwich cookies The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within. Ingredients 2 ½ cups all-purpose flour ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground ginger 6 ounces (1 ½ sticks) unsalted butter, softened 3 ounces cream cheese, softened ½ cup granulated sugar ½ cup packed light-brown sugar 1 large egg yolk 1 tablespoon walnut liqueur Confectioners' sugar, for mold Chocolate-Walnut Filling Directions Whisk flour, salt, cinnamon, and ginger in a medium bowl. Beat butter, cream cheese, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour. Using a dry pastry brush, generously dust a walnut springerle mold with confectioners' sugar. Cut a piece of dough about the size of the mold. Press dough into mold with fingers, working from center. Gently coax dough out of mold with fingertips and onto a baking sheet, and trim edges with a knife. Repeat, spacing cookies 1 inch apart on sheets and cleaning mold often. Freeze for 1 hour. Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks. Pipe or spread 1 teaspoon chocolate-walnut filling on flat side of 1 cookie. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling. Cook's Notes Cookies will keep, covered, for up to 2 days. Rate it Print